Israeli - Chef | December 14, 1968 -
Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian!
Yotam Ottolenghi
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Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses.
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Dinner parties are still highly popular, and I believe they always will be.
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Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.
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Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
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Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.
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I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.
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Good asparagus needs minimal treatment and is best eaten with few other ingredients.
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The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.
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Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
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Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
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Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
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